Name: Grilled asparagus, herb and goat’s curd baked eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 3 bunches asparagus (about 24 stalks); 8 baby leeks, trimmed; For drizzling: olive oil; 300 gm crème fraîche; ¼ cup each basil and flat-leaf parsley, coarsely chopped (loosely packed); 2 tbsp thyme; Finely grated rind of 1 lemon, juice of ½; 60 gm pecorino pepato, plus extra to serv; 12 eggs, at room temperature; 120 gm goat’s curd

Grilled asparagus, herb and goat’s curd baked eggs

Recipe for grilled asparagus, herb and goat’s curd baked eggs.

Serves 8

Prep

15M

Cook

20M

Total

35M

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Ingredients

3 bunches asparagus (about 24 stalks)

8 baby leeks, trimmed

For drizzling: olive oil

300 gm crème fraîche

¼ cup each basil and flat-leaf parsley, coarsely chopped (loosely packed)

2 tbsp thyme

Finely grated rind of 1 lemon, juice of ½

60 gm pecorino pepato, plus extra to serv

12 eggs, at room temperature

120 gm goat’s curd

Method

Main

1.Preheat oven to 180C. Blanch asparagus until bright green (30 seconds-1 minute), drain, refresh and set aside. Blanch leeks in salted water until bright green (1 minute), drain, refresh and set aside.

2.Preheat a char-grill pan over high heat. Drizzle asparagus and leeks with olive oil, season to taste and grill, turning occasionally, until charred (2-3 minutes). Cool slightly, and when cool enough to touch, cut in half widthways and scatter in a shallow 2.2-litre baking dish, then set aside.

3.Whisk crème fraîche, herbs, lemon rind and juice, pecorino and 5 eggs in a bowl to combine, season to taste, pour into dish, then crack remaining eggs into dish. Scatter with goat’s curd and extra pecorino, bake until golden and puffed (20-25 minutes), serve warm.